Gordon Ramsay's Fish cakes with anchovy dressing

These tasty fish cakes drizzled with delicious anchovy and parsley dressing are perfect with french beans
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© Lisa Barber
Fish cakes drizzled with a light anchovy and parsley dressing
Serves 4


* 300g salmon fillet
* 300g smoked haddock fillet
* 400g La Ratte, Charlotte or other waxy potatoes
* 2 tbsp olive oil
* finely grated zest of 1 large lemon
* 2-3 tbsp lemon juice
* sea salt and black pepper
* few thyme sprigs
* 1/2 lemon, sliced
* handful of flat leaf parsley, chopped
* handful of chervil, chopped
* 3 tbsp plain flour
* 2 medium eggs, lightly beaten
* 50g Japanese panko breadcrumbs
* 2 tbsp olive oil

Anchovy dressing
* 2 tbsp capers
* 2 shallots, peeled and finely chopped
* bunch of flat leaf parsley,leaves only,chopped
* 4 marinated anchovies, chopped
* 4 tbsp extra virgin olive oil


1. Peel the potatoes, cut into even-sized pieces and drop into a pan of well salted water. Bring to the boil and cook for 10–15 minutes until tender when pierced with a knife. Drain well. While still hot, mash the potatoes using a potato ricer back into the pan. Mix in the olive oil, lemon zest, lemon juice and seasoning to taste. Leave to cool.

2. Meanwhile, add the thyme, lemon slices and salmon to a wide pan of slowly simmering salted water and poach for a minute. Slide in the smoked haddock and gently poach for another four to five minutes until both fish are almost cooked through. Transfer to a plate, using a fish slice. When cool enough to handle, break the fish into large flakes, discarding the skin and any pin bones.

3. Mix the fish and chopped herbs into the mashed potatoes, using your hands. Taste and adjust the seasoning. Divide the mixture into four and shape into neat patties. Season the flour with salt and pepper. Coat the fish cakes in seasoned flour, then dip into the egg and finally into the breadcrumbs, turning to coat
evenly all over. Reshape them as necessary and place on a tray or plate. Chill for two hours to set the shape.

4. To cook, heat the oven to 180°C/Gas 4. Heat a thin layer of olive oil in a wide ovenproof frying pan. Fry the fish cakes for two to three minutes until golden brown, then flip over and fry the other side for one to two minutes. Finish cooking in the oven for five to seven minutes

Anchovy dressing

5. Make the dressing by gently warming all the ingredients together in a pan for three to four minutes. Spread a generous spoonful of dressing on each warm plate and rest a fishcake in the centre. Serve immediately, with peas or beans.

Healthy Appetite by Gordon Ramsay, Quadrille Publishing, £14.99, Photography by Lisa Barber

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